Toffee Cake By Anonymous recipe Comments | 0 Favorites | 15 Print This is a great last minute recipe. It takes minutes to make and is light and delicious. If in a rush you can serve it right away but it’s best if refrigerated for 24 hours to allow the flavors to blend. Toffee Cake Ingredients 1 (10 inch) angel food cake1 (12 ounce) container frozen whipped topping, thawed6 (1.4 ounce) bars chocolate covered English toffee Instructions 1 Split angel food cake in half horizontally. 2 Stir together the whipped topping and the crushed toffee bars. Use to fill and frost cake. Cover and refrigerate cake.